Stuffed Meatballs
Nutritional values
(Percentage of daily recommendation)
Calorie | 395 cal. | (19 %) | ||
Protein | 38 g | (39 %) | ||
Fat | 19 g | (16 %) | ||
Carbohydrates | 16 g | (11 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 2.4 g | (8 %) |
Vitamin A | 0.1 mg | (13 %) | ||
Vitamin D | 0.8 μg | (4 %) | ||
Vitamin E | 8.4 mg | (70 %) | ||
Vitamin K | 13.1 μg | (22 %) | ||
Vitamin B₁ | 0.4 mg | (40 %) | ||
Vitamin B₂ | 0.7 mg | (64 %) | ||
Niacin | 16.6 mg | (138 %) | ||
Vitamin B₆ | 0.4 mg | (29 %) | ||
Folate | 88 μg | (29 %) | ||
Pantothenic acid | 1.4 mg | (23 %) | ||
Biotin | 10 μg | (22 %) | ||
Vitamin B₁₂ | 4.6 μg | (153 %) | ||
Vitamin C | 42 mg | (44 %) | ||
Potassium | 691 mg | (17 %) | ||
Calcium | 58 mg | (6 %) | ||
Magnesium | 57 mg | (19 %) | ||
Iron | 4.1 mg | (27 %) | ||
Iodine | 6 μg | (3 %) | ||
Zinc | 5.2 mg | (65 %) | ||
Saturated fatty acids | 3.9 g | |||
Uric acid | 300 mg | |||
Cholesterol | 203 mg | |||
Complete sugar | 4 g |
Ingredients
- For the meatballs
- 1 stale White roll
- 1 onion
- 1 garlic clove
- vegetable oil (for frying)
- 2 eggs
- 1 Tbsp freshly chopped Basil
- 600 grams Ground lamb
- breadcrumbs
- salt
- freshly ground peppers
Preparation steps
For the meatballs: Soak rolls in some lukewarm water. Peel and mince onion and garlic. Heat 1 tablespoon oil in a pan and saute onions and garlic until translucent. Remove from heat and let cool slightly. Then add eggs, basil, squeezed-out bread and meat. Knead and add breadcrumbs to reach desired consistency. Season with salt and pepper.
For the filling: Rinse, peel and chop zucchini. Rinse peppers, cut in half, remove seeds and ribs and chop. Chop olives, combine with zucchini and peppers and season with salt and pepper.
Take 1-2 tablespoons of vegetables and some of the meat mixture. Mold meat mixture around vegetables, creating a stuffed meatball. Heat oil in a pan and cook meatballs on all sides, about 5-6 minutes.
Remove from pan and serve with potato gratin, as desired.